Plump porcini mushroom caps roasted whole with garlic, thyme, and olive oil until caramelized, juicy, and intensely earthy.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: rustic plate
Garnishes: fresh thyme, parsley, olive oil
Accompaniments: crusty bread, polenta
Instructions
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1
Preheat oven to 200°C (400°F). Clean porcini with a damp cloth, trim stems, and halve or quarter large caps.
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2
Arrange mushrooms on a baking sheet, tuck garlic slices among them.
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3
Drizzle with olive oil, scatter thyme sprigs, season with salt and pepper.
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4
Roast for 20-25 min, turning once, until golden and caramelized at the edges.
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5
Remove from oven, squeeze lemon juice over, sprinkle with fresh parsley.
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6
Serve immediately as a side dish or on toast with a drizzle of good olive oil.
Did You Know?
Slovenians call porcini mushrooms "vampi" or "jurčki" — the best hunting grounds are closely guarded family secrets passed down through generations.
Chef's Notes
Equipment Tips
- baking sheet
- sharp knife
Garnishing
fresh thyme, parsley, olive oil
Accompaniments
crusty bread, polenta
The Story Behind Vampi
The forests covering nearly 60% of Slovenia yield exceptional wild mushrooms, with porcini being the most prized. Mushroom foraging is a national pastime, regulated by permits and seasonal rules. Simply roasted vampi celebrate the mushroom's natural flavor with minimal interference.
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